Beef Keema with Peas, Spinach & Rice
  • Prep time: 25 minutes
  • Calories: 470
We've used beef mince, spinach, peas and a korma paste to make this easy Indian-style curry. The peas add a lovely pop of sweetness and colour. Serve with rice or naan bread for a healthy weeknight dinner. We think this pairs well with a crisp, cold cider.
  • 1 of Brown Onion
  • 2 of Garlic Clove
  • 3 Tbsp of Korma Curry Paste
  • 34 Cup of Basmati Rice
  • 300 g of Beef Mince
  • 2 of Tomato
  • 100 g of Peas
  • 1 75g Pack of Baby Spinach
  • 50 g of Greek Yoghurt
  • 1 Small Bunch of Coriander

Prepare Ingredients:

Finely dice 34 of the onion (you will have leftover) and mince garlic. Dice tomatoes and set aside.

Cook Rice:

In a pot, bring 112 cups water to a boil. Stir in the rice, cover with lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep the pot covered and let the rice absorb the water off of the heat. Fluff the finished rice with a fork and set aside covered to keep warm.

Cook Aromatics:

Meanwhile, heat a little oil in a pot over medium heat. Add onion and garlic, then sauté for 4 minutes. Add korma paste and continue cooking for another 3 minutes.

Brown Mince:

Add mince, breaking up with a wooden spoon, and cook over medium-low heat for 5 minutes, until browned. Add tomatoes, cover and simmer for 10 minutes. Season with salt and pepper.

Add Peas & Spinach:

Add peas and spinach. Cook for another 2-3 minutes, until spinach has wilted and peas are bright green. Pick coriander leaves and stir through mince before serving, reserving some leaves for garnish.

You Plate It:

Divide rice between serving plates/bowls. Top with curry and garnish with yoghurt and coriander leaves. Enjoy!